Halfway

Pictured above are Cherry Tomatoes, Glacier Tomatoes, & Tomatillos.
This week's order of cherry tomatoes is a bit small because they are just turning. In the future the orders will be larger.
The Cherry and Glacier tomatoes are the first to ripen of the season. They are a wonderful treat but not as tasty as what is to come. I am a tomato snob. I don't eat a lot of tomatoes so they have to be excellent in order for me to do so. I have selected varieties based on flavor, reliability and disease resistance. These two varieties although not my favorite have passed the taste test around the farm. I actually have to hide some from Paul in order to have them in your boxes. The first tomatoes of the season are the most exciting. As the other varieties ripen and come into season I encourage you to try all the different ones and let me know what you think.
Then there are Tomatillos. No substitute for tomatoes but another wonderful summer treat none the less. I love Mexican food and Mexican inspired dishes. Tomatillos are an essential ingredient in Mexican sauces and salsas. Commonly known as "Husk Cherry" they are best eaten sauteed, roasted or fried. They are a bit tart eaten raw. If you know any raw recipes please let me know. Below is my favorite salsa recipe of all time Tomatillo Mint salsa. For more recipes consult Diane Kennedy's books on her culinary experience from Mexico. She has the best tricks for making amazing salsa.

Tomatillo Mint Salsa
1 pound Tomatillos, cubed
1 medium onion diced
1/4 cup mint washed(any of the basil flavors would work well for this)
2 tablespoon fresh squeezed lime juice
salt to taste

Saute the onion and tomatillo in a pan until onions become clear. Add all ingredients to blender and puree. Serve chilled with a spoonful of sour cream.
Add a bit of hot pepper to the pan for heat. Roasting the hot peppers beforehand will give you a more intense flavor.
To can this mixture simply add all the ingredients to food processor without cooking. The salsa will cook in the canner. This a wonderful winter treat as well, summer trapped in a jar.

Tomato Curry Salad

I adopted this recipe from my father in-law. I know this is a simpler version and probably not as tasty but, it is a summer favorite.

3 medium tomatoes, (any type will work the salad types are less juicy than the slicing but the slicing tends to be more sweet)

1 small onion chopped

2 tablespoons mayo ( I always use vegenaise you can’t beat the taste)

1 curry powder to taste.

Salt & Pepper to taste.

Chop tomato into cubes. Mix all ingredients and serve chilled.

Tomato sauce

This recipe comes from my lovely friend Mary. She cooked many meals and kept a hungry farming team growing.

-8 ripe tomatoes of different varieties

-2 onions

-1 bell pepper

-1 hot to medium hot pepper (optional)

-fresh oregano

-salt, pepper

Chop all ingredients and simmer on low heat until very cooked down. Use as is or blend for a thinner sauce.

Tomato Onion Basil Salad

A great recipe from my momma. She is the best cook in the world.

4 Tomatoes Sliced

1 Large Red Onion

1 Cup Basil, chopped

Vinaigrette Sauce

1 clove garlic chopped 1/4 teaspoon salt

2 Tablespoon Balsamic 1/4 teaspoon Dijon mustard

wine

9 Tablespoon Olive Oil Fresh Ground Pepper

Mash garlic and salt together, stir in vinegar and mustard

Gradually beat in olive oil. Ground Pepper

Drizzle tomato, onion with vinaigrette sauce and top with Basil


Baked Fennel
Another recipe from my father- in - law.

1 bulb fennel julienned
1 shallot chopped
1/4 cup provolone cheese
1/4 bread crumbs
1tablespoon grated Parmesan

Saute the Fennel and shallots until tender. Place in a baking pan. Top with Provolone cheese and bake for 5 minutes or until the cheese has melted. Remove from oven and top with bread crumbs and Parmesan. Place until broiler for 10 minute or until browned.
Serve warm and enjoy. I can't wait to try this one.

Have a great week.